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King Arthur Flour Baking Class

I took a three hour class at King Arthur Flour Baking Education Center in Norwich VT which was a lot of fun. Kingarthurflour.com

The King Arthur building, which is an easy two hour drive from my home consists of the education center, which is two or three classrooms, a cafe and retail bakery, and their store. It is all housed in a modern attractive building with easy parking an many comforatable chairs as well as an outdoor patio for warm weather use.

I signed up for my class, Far Flung Flatbreads, about three months ago and at that time there were only two openings. The three hour class is $65 which includes all necessary ingredients, a folder containing the recipes we made, and the results of our baking. You also receive a coupon for 15% off in the store , good for two weeks from the date of the class.

Our classroom, just one year old, was beautifully and spaciously set up for 16 students at butcher block tables with two stations. Each of these tables is connected to another with a large stainless steel counter in between and a large stainless shelf underneath. Each station has a comfortable stool also. There is also a bathroom in each classroom, as well as a sink for handwashing and three huge baking ovens. There is a demo table at the front and their are large monitors so people further back can observe all easily. Our teacher, Jessica, had us come to the front when she was demonstrating so we could touch the doughs and see clearly.

We made three flatbreads: an Afghani naan made with milk and yogurt for a tangy fine grained result, a nissi socca, which is a chickpea ( or besan) flour based flatbread from Nice, France which has herbs and aromatic vegetables in the dough, and a spelt flour pita.

Instruction was complete, clear, easily understood by everyone in the class. Students varied in baking experience from absoulutely none to a fair amount, and everyone i spoke to felt the information was useful to them.

We made the socca and the naan completely; we did the rolling out and baking of the pita as this has a long rise time starting with a sponge.

I came home wiht 12 naan, an eight inch socca and a pita!

This is a great activity if you like to bake or would like to learn. I think it would make a wonderful GTG also. Check it out , especially if travel plans bring you to Vermont.

I did not stay over but the nearby Norwich Inn, very traditional New England, gives a 20% discount for KA students.

I use King Arthur. I just read an aritcle about glutens. Something about this being from the north(where most flours here in Oklahoma are from the south-Gold Medal Etc). The flour from the North has slightly more gluten. I really don't know what I'm talking about, but I just like it better. I do 95% of the cooking, my wife makes all the pie crusts though. I made a Blueberry Vanilla Batter Cake w/Lemon Butter Cream Icing and homemade Lemon Curd filling this past weekend.

I wish I could find flour called Airy Fairy. I have been wanting to figure out other flours. I'm just not sure about stuff like Quinoa Flour, etc. I use half cake flour in my Cho Chip Cookies-again the big difference here is gluten. I'm just not exactly for sure how it all works.

I bet the naan bread was good. I use it(bought) as pizza dough all the time.